Dram & Supper Club, a supper club based in Calcutta, recently met up at The Park for a five-course whisky-paired dinner, in association with Glenfiddich. Titled “Global Ingredients-Indian Touch,” the eclectic dinner had a selection of delectable food along with three choices in cocktails created with the Glenfiddich 12-year-old single malt whisky. Guests were in for a treat with decor straight out of a Pinterest board and soulful live music. t2 dropped by.
“We have been known to do whisky-paired dinners but we haven’t had the opportunity to do one in Calcutta till now. We wanted to reach every touchpoint of fresh and new-age luxury with this dinner and collaborated with Mr Bhandari and The Park. It is also a great time of the year as December is often called the “whisky month.” So, we were happy to hold this collaboration,” said Angad Singh Gandhi, Glenfiddich Single Malt ambassador.
Radhuni Salmon with Crispy Poi Saag: Soft, creamy salmon with a refreshing salad and shorshe gravy defined this dish. The mild salmon was served with the refreshing Paradisiacal Highball.
Roganjosh Struddle with Mango Ketchup: Filled with juicy and flavour-packed minced meat this soft and flaky strudle was a delight to bite into. The mango sauce had mild notes of both sweet and sour and complemented the rich meat. It was accompanied by the Fiddich Fashioned.
“With pairings like these, the thought is always to have a contrast. So, for a dish like salmon, which has a mild flavour, the whisky accompanying it has to be strong. As for the flavours on this menu, it is as the name says, global meets local. While the ingredients used in the menu might be from all over the world, we have prepared them with quintessential desi flavours in mind. I have taken inspiration from my trips to places like Goa, Sri Lanka, and more, to create the dishes,” said Chef Ankit Pahuja, executive chef, The Park Kolkata.